Eggplant is a polarizing vegetable. Not to the extremes of love-hate, but love-meh. This recipe, though, always surprises the ones indifferent to the majestic Prince purple delight.
This is also what I eat in the summer when all the produce needs to be cooked, yet don’t have time. This fast, easy, classic central Vietnamese recipe results in a custard-textured savory dish.
2 long Asian eggplants, with the skin sliced lengthwise every quarter turn
2 tbsp medium soy sauce
Juice of half a lime
1 tsp sugar
2 tbsp water
2 thai chilies, thinly sliced (optional)
- Broil the eggplants in a cast iron or glass baking pan. Leave in the oven for 15 min or until the skin easily peels off.
- For the sauce, combine all other ingredients and stir or shake in a jar until sugar is dissolved.
- When the eggplant is done, peel back the skin and pour the sauce over all the exposed flesh (it’s vegetarian!). I like to let the excess sauce sizzle and swish it around to make contact with the eggplant.
Enjoy with rice or on its own.